No-Fuss Drop-Style Vanilla Sugar Cookies

Sugar cookies stacked on top of each other with a bite missing from one next to a glass of milk.

5 from 1 vote

No-Fuss Drop-Style Vanilla Sugar Cookies

These No-Fuss Drop-Style Vanilla Sugar Cookies are perfectly soft and chewy. The best part? The cookie dough only requires 10 ingredients and comes together quickly in super simple steps!

Prep Time15

Cook Time15

Chill Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: Cookies, Sugar Cookies

Servings: large cookies

Calories: 229kcal

Author: Mike Johnson

Ingredients

113 g unsalted butter softened
100 g granulated sugar
55 g light brown sugar
1 tablespoon vanilla bean paste
1 large egg
1 large egg yolk
190 g all-purpose flour
1½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
Garnish: sparkling, demerara, or granulated sugar

Metric - US Customary

Instructions

In a large bowl, beat the butter and sugars together until combined and fluffy, about 3 minutes.
Add the vanilla, egg, and egg yolk and mix until well combined, about 1 minute.
Add the flour, baking powder, baking soda, and salt to the wet ingredients and mix until just combined; be sure not to overmix!
Cover the bowl with plastic wrap and place in the refrigerator to chill for 30 minutes.
Preheat the oven to 350°F (180°C). Line another baking sheet with parchment paper. Using a large 3-tablespoon spring-loaded scoop, scoop the dough into balls and place dough balls on the lined baking sheet.
Roll each dough ball in sugar, if using, and bake for 12-14 minutes or until lightly browned on the sides. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Make-Ahead Instructions: The cookie dough can be made ahead, portioned into balls, and stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Bake frozen cookie dough balls for an extra minute or two; there is no need to thaw!

Nutrition